The estate was founded at the end of the nineteenth century by Giuseppe Jacono, whose family had been involved in winemaking for as long as the town of Vittoria had been the principal export point for Sicilian wines to France.
Today, the estate is run by Gaetana Jacono, the sixth generation of her family to be involved.
There are 100 hectares of vines, most of which have been replanted since 2001, at between 0 and 250 metres above sea level. On the valley bed, the soil is light sandy clay, whereas on the plateau (at 250m), it is poor, calcareous soil.
Tenuta Ibidini Insolia DOC Sicilia Bianco (100% Insolia) is vinified and aged in stainless steel. After it has been bottled, it is held back for 2 months before release.
Tenuta Ibidini Nero d’Avola DOC Sicilia Rosso (100% Nero d’Avola) is vinified and aged as the Ibidini Insolia.
Il Frappato DOC Vittoria Frappato (100% Frappato) is aged in stainless steel for 6 months. It may be served slightly chilled.
Their flagship wine is Cerasuolo di Vittoria DOCG Classico; Classico signifies that the vines are at the centre of the appellation. A further requirement is that Cerasuolo DOCG Classico must be aged for 18 months, as against 8 months for the Cerasuolo DOCG. The blend is 60% Nero d’Avola and 40% Frappato. The wine is aged for 12 months, partly in stainless steel and partly in tonneaux. It then receives a further 9 months ageing in bottle before release.
|Tenuta Ibidini Insolia DOC Sicilia Bianco|
|V , VF||Insolia|
|Tenuta Ibidini Nero d’Avola DOC Sicilia Rosso|
|V , VF||Nero d’Avola|
|Il Frappato DOC Vittoria Frappato|
|V , VF||Frappato|
|Cerasuolo di Vittoria DOCG Classico|
|V , VF||Cerasuolo|
|Tenuta Ibidini Insolia DOC Sicilia Bianco||V , VF||Insolia|
|Tenuta Ibidini Nero d’Avola DOC Sicilia Rosso||V , VF||Nero d’Avola|
|Il Frappato DOC Vittoria Frappato||V , VF||Frappato|
|Cerasuolo di Vittoria DOCG Classico||V , VF||Cerasuolo|